Recipes and Ideas
Garlic Roasted Tomatoes - This recipe was shared with us by Noel C. from Oak Park, a long-time CSA Member. She says, "making roasted tomatoes is a great way to preserve your summer tomatoes. They freeze well and are great to use in paste sauce, soup and salsa."
6 Tablespoons olive oil (or 3 Tablespoons olive oil and 3 Tablespoons canola oil)
2 pounds tomatoes, cored and sliced 1/2" thick (cut in half if cherry tomatoes)
4 medium garlic cloves, thinly sliced
1/2 teaspoon salt
Heat oven to 325°F. Spread 2 Tablespoons of the oil in a 9x11" baking dish or similar sized casserole dish (I prefer using glass here, because the acid in the tomatoes can cause a metal baking pan to rust). Sprinkle half of the sliced garlic evenly over the oiled dish.
Spread the sliced (or halved) tomatoes evenly in the dish (you can overlap them if you need to). Sprinkle the salt evenly over the tomatoes, followed by the rest of the garlic and the remaining 4 Tablespoons of oil.
Roast the tomatoes for at least 1 hour, until the skins have become wrinkled and are just beginning to brown. Scoop the tomatoes from the oil, and allow them to drain slightly. You can use them immediately in pasta sauce or salsa, or refrigerate for up to 2 days, or place them in an airtight container or zipper bag to freeze.
Concord Grape Cornmeal Cake
2 tablespoons unsalted butter, melted, cooled slightly
1/2 cup plus 2 tablespoons all-purpose flour; more for grapes
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
6 tablespoons buttermilk
2 tablespoons honey
1/2 pound Concord or black grapes, stemmed, seeds removed, divided
Preheat oven to 350°F. Butter an 8x8x2" baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate. Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter. Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.
(Source: Bon Appetit)